2. Sift the icing sugar and ground almonds together then place them into a food processor and whiz on full powder until a fine powder has formed

3. Whisk the egg whites, sugar and food colouring until you have a firm and shiny meringue

4. Using a large metal spoon gently fold in thirds the icing sugar and almond mixture. Do not over mix. The mixture when the spoon is pulled through should flow back together

5. Using a piping bag fitted with a 1cm (½”) round nozzle. Carefully pipe circles onto the baking tray ensuring adequate spaces between each macaroon. If a peak forms use a wet finger to smooth down

6. Tap the tray down to release any air bubbles and leave to dry for 15 minutes. Bake for approximately 10 minutes until the macaroons have frilly feet and easily peel away from the baking sheet. Allow to cool completely on a wire rack

7. Meanwhile prepare the filling be mixing together the yogurt and mascarpone w.hisk until smooth and well combined

8. Sandwich the macaroons with a little blob of blackcurrant jam and a teaspoon of yogurt and mascarpone mixture, gently press together. Repeat until you have 8 pairs

Tip: The macaroons will keep well in an airtight container unfilled until you are ready to use them